Tuscan Chickpea Soup

from Ginger's blog
adapted from Cooking Light Magazine
Serves 6

2 Tbl. olive oil
2 c. finely chopped onion
8 cloves garlic, minced
4 c. water
1/4 tsp. dried rosemary
3/4 tsp. salt
1/4 tsp. black pepper
3 cans chickpeas (garbanzo beans), drained and rinsed
1 can diced tomatoes (do NOT drain)
2 Tbl. balsamic vinegar
Parmesan cheese

Heat olive oil in a large saucepan. Add onion and garlic and saute for 10 minutes, stirring frequently. Add the water, rosemary, salt, pepper, chickpeas, and tomatoes, and bring to a boil. Reduce heat and allow to simmer for approx. 20 minutes.Use an immersion blender to puree the soup until it is well blended and mostly smooth. If you do not have an immersion blender, you can stick 2 cups of the soup at a time into your blender or food processor and puree until smooth. Stir in the vinegar, and bring soup back to a boil. Remove from heat and serve with a bit of Parmesan grated on top of each serving.